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Categories: 25
Subcategories: 296
Total: 1983
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Pastry / Baking / Confectionary — www.FaulknerState.edu
Pastry / Baking / Confectionary by webmaster — last modified June 28, 2006 09:23 About the Program The Pastry/Baking/Confectionary program is a part of the Gulf Coast Culinary Institute at Faulkner State and one of the most outstanding in the south-eastern United States. Students who enter the industry upon graduation from the Pastry/Baking/Confectionary program have excellent credentials to offer and have been very successful in their jobs. The program is accredited by the American Culinary Federation, which is a mark of excellence all over the country. When comparing the program to other colleges you will find that the tuition at the Gulf Coast Culinary Institute is very low, and you are paid for every hour that you work during an internship. Internships are set up and monitored by the instructors in the program and placement is at facilities on the Gulf Coast, especially Gulf Shores. The qualifications of the instructors in the Pastry/Baking/Confectionary program are excellent and consist of both years of teaching experience and on the job training. The kitchen (lab) facilities are state of the art and the dining room is equipped to serve meals to the public as a realistic learning experience. These are all advantages that can be found at Faulkner State’s Gulf Coast Culinary Institute. If you are interested in being a part of this program, contact the College and let us give you more information. Accreditations Faulkner State is accredited by the Commission on Colleges of the Southern Association of Colleges and Schools.
http://www.faulknerstate.edu
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French Pastry School Chef John Kraus - Chicago
The French Pastry School - Chef John Kraus In August 2002, The French Pastry School proudly welcomed John Kraus as Chef Instructor. A rising star at an early age, Kraus trained as a chef and began his career in London, England, at the Dorchester Hotel. In the kitchen there, he worked with the boulangers and became captivated by the ritual of afternoon tea and the beautiful and intricate pastry he saw each day. Still convinced he should be versatile in the kitchen, Kraus was next hired for general duties by Chef Michel Perraud, Meilleur Ouvrier de Grande Bretagne, and contributed to the opening of the Michelin star restaurant, Fleur de Sel. He continued to assist the pastry chef there in an unofficial capacity. Upon his return to the U. S. , Chef Kraus worked in pastry with Chef Robert Waggoner at the famed five-star, five-diamond Wild Boar restaurant in Nashville, Tennessee. He was then appointed Executive Pastry Chef at the exclusive Magnolia restaurant under Chef Emile Labrousse. He is best known in Chicago for the innovative desserts he created while serving as Pastry Chef at NoMI restaurant in the Park Hyatt Hotel Chicago. “John has a beautiful sense of the classic, with a modern twist,” says Executive Chef Sandro Gamba of the Park Hyatt.
http://www.usmenuguide.com
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Pidy.com - Pastry Shells
Click here to see more of Pidy's great pastry shells! Pure butter and margarine shells available! Contact us at info@pidy.com
http://www.pidy.com
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pastry_101
PASTRY TYPES: Some, like their pastry ancestors, are relatively durable since they need to stand up by themselves or become containers for fillings; some are tender and flaky, some are ethereally light, while others are denser in nature.
http://www.baking911.com
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CHOUX PASTRY FOR ECLAIRS
Back to Recipes This pastry will not rise as high as regular choux dough, but it still does the trick.
http://home.hawaii.rr.com
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Choux Pastry
Choux Pastry This recipe is the base for fine French pastries such as profiteroles, cream puffs and eclairs.
http://www.kitchendelights.com
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Basics: Choux pastry | Just Hungry
Basics: Choux pastry posted on 6 Apr 2004 by maki :: 2 comments Choux pastry is what is used to make cream puffs, profiteroles, and eclairs.
http://www.justhungry.com
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